Mediterranean Broccoli Salad

Mediterranean Broccoli Salad — Fresh, Spicy, and Potluck-Ready

There’s something about a bright, crunchy, no-mayo salad that feels like spring in a bowl. This Mediterranean Broccoli Salad has been a go-to of mine for years—especially when I need something fresh, flavorful, and not-so-scary to bring to a gathering on a hot day.

Let’s be honest, mayo-based anything tends to make people nervous at a summer potluck. That’s why I always like to keep a solid no-mayo recipe in my back pocket. And this one? It’s a favorite.

Why this salad works

This dish hits on all the right notes:
✅ Crunchy from the broccoli and pistachios
✅ Sweet spots from the dates (balanced with AILI FirstRate™)
✅ A refreshing kick of spice from jalapeños
✅ And that zippy lime-mint-ginger dressing? Yes, please.

It’s satisfying, herb-forward, and holds up like a champ even after sitting out for a bit. That makes it ideal for barbecues, picnics, or even just your Sunday meal prep.

Behind the ingredients: how I pick ‘em

When I’m building a salad like this, I want contrast—texture, flavor, and color. But I also think about practicality. Here are a few things I look for:

• Broccoli: I chop the florets small so they catch more dressing and are easier to eat. I save the stems for another day—waste not!

• Ugly jalapeños: Yup, you heard that right. The gnarlier and more stressed-out the pepper looks, the spicier it tends to be. Look for lines or “stretch marks” on the skin—that’s where the heat lives. We like things spicier at And I Like It, but you can totally tone it down for a crowd.

• Dates + FirstRate™: Dates bring chewiness and natural sweetness, but the dressing also gets a lift from our FirstRate™ sweetener—clean, keto-friendly, and blends right in without weird aftertastes.

• Fresh herbs: Mint and cilantro make this salad pop. They cool down the jalapeño and bring balance. I always chop extra for garnish.

Make it your own

This recipe is forgiving. Add cucumber, red onion, or swap pistachios for almonds or sunflower seeds. Want more protein? Toss in grilled chicken or chickpeas. Need it nut-free? Easy—skip the nuts or try pumpkin seeds.

A Note on Keto-Friendliness

While most of our recipes are designed with a low-carb lifestyle in mind, this one includes chopped medjool dates—which technically nudges it out of the strict keto-friendly category. But honestly? We think they’re worth it. ✨

They add a chewy texture and natural sweetness that pairs beautifully with the herbs and dressing. That said, if you’re following a stricter plan, you can absolutely leave them out. The AILI FirstRate™ sweetener still gives the dressing a lightly sweet balance—and you can adjust the amount to your taste.

As always, make it work for your lifestyle. That’s what we’re all about around here.

Mediterranean Broccoli Salad

Prep time: 15 minutes
Serves: 5 ( for a side dish)

Dressing:

• Juice from 1 lime

• ½ inch knob of ginger, peeled and sliced

• ¼ jalapeño (or more to taste)

• ½ tsp kosher salt

• 1 heaping tbsp. AILI FirstRate™

• 1 tbsp. rice wine vinegar

• 5 tbsp. olive oil

• 4 mint leaves

Blend all dressing ingredients with an immersion blender until smooth.

Salad:

• 1 head broccoli, stems removed and chopped

• ½ cup pistachios, chopped

• 1 tbsp. jalapeño, minced

• 3 tbsp. cilantro, chopped

• 3 tbsp. mint leaves, chopped

• 3 Medjool dates, pits removed and chopped

• ½ tsp kosher salt, or to taste

Then just toss all salad ingredients in a large bowl, then pour over the dressing and mix well. Let it chill in the fridge or serve right away.

Whether you’re heading to a cookout or just craving something that tastes like sunshine, this salad will keep you cool, full, and happy. Try it out and tag us—we love seeing your creations!

Treat yourself well,
–Ericka

Mediterranean Broccoli Salad

A fresh, no-mayo broccoli salad with a zesty lime-ginger dressing, crunchy pistachios, and a touch of sweetness from dates and FirstRate™. Perfect for potlucks and warm weather gatherings.

Print Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Lunch, Salad, Side Dish

Cuisine Mediterranean

Total Servings 5 Servings

Serving Size 1 Portion

Calories 246

Net Carbs 8 g

Protein 4 g

Fat 19 g

Ingredients

  

1x2x3x

Dressing

• 2 Tbsp Lime Juice, fresh
• 1/2 Inch Knob of Ginger, peeled and sliced
• 1/4 Jalapeño
• 1/2 tsp Kosher Salt
• 1 Tbsp FirstRate™
• 1 Tbsp Rice Wine Vinegar
• 5 Tbsp. Olive Oil
• 4 Mint Leaves

Salad

• 1 head broccoli, stems removed, chopped
• 1/2 Cup Pistachios, Chopped
• 1 Tbsp. Jalapeño, minced
• 3 Tbsp. Cilantro, chopped
• 3 Tbsp. Mint Leaves
• 3 Medjool Dates, pits removed and chopped
• 1/2 tsp Kosher Salt, or to taste

Instructions

 

• Combine all dressing ingredients and blend together using an immersion blender
• In large bowl add the broccoli, pistachios, jalapeño, cilantro, mint, dates and salt to a large bowl.
• Toss with dressing thoroughly.
• Chill in fridge if desired.

Nutrition Facts

Mediterranean Broccoli Salad

Serving Size

 

1 Portion

Amount per Serving

Calories

228

% Daily Value*

Fat

 

19

g

29

%

Carbohydrates

 

14

g

5

%

Protein

 

4

g

8

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword FirstRate™, Gluten-Free, No Sugar Added

Tried this recipe?Let us know how it was!